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| Bosso | |
| Grappa | |
| Fruity, spicy, slightly herbaceous | |
| Barbera pomace | |
| 50 cl | |
| 42.0% | |
| Steel or small wooden cask for aging | |
| Reserve, at least 12 months | |
| Batch still distillation | |
| 1-2 | |
| Cold filtration | |
| Barbera | |
| Light amber | |
| At room temperature, after meals |
The distillation process follows rigorous quality standards, and only the finest Barbera pomaces are selected, thus ensuring a high concentration of the grape’s primary aromas. The Grappa Bosso La Rionda then undergoes a period of aging in small oak barrels which imparts complexity and a sought-after amber tone to the distillate.
On the nose, the grappa reveals a rich bouquet of ripe fruits, sweet spices, and a subtle hint of vanilla due to the aging in wood. On the palate, the flavor is as robust as it is elegant, with a perfect balance between alcoholic strength and aromatic notes of chocolate, coffee, and lasting dried fruit. The texture is surprisingly smooth, making each sip refined and enjoyable.
Ideal as a digestive after a meal, this reserve grappa is best appreciated at room temperature, served in small glasses that enhance its aromatic profile. For connoisseurs of high-end spirits, the Grappa Bosso La Rionda Barbera Riserva Cl.50 is a must-have selection, showcasing Italian distilling art in respect of tradition and attention to detail.
Bosso
Discover the spirits, production style and story of Bosso.
Distillation
Batch distillation with direct steam in small copper pot stills (battery system) at low pressure and a very slow pace; some types are distilled in a bain-marie.
Ageing
Initial refinement in stainless-steel tanks (around 1 year) followed, for aged typologies, by rest and maturation in wood (oak casks) with variable periods: minimum 2–3 years for some aged expressions and reserves that can exceed 20–30 years.